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A peanut butter cookie filled with warm, melty peanut butter, rolled in sugar and drizzled with even more peanut butter on top. The Ultimate Peanut Butter cookie for the ultimate peanut butter lover!
Crumbl Copycat Ultimate Peanut Butter Cookies
With an ever rotating menu of cookie flavors the Crumbl possibilities are endless. And if you love Crumbl cookies like I do, I have got your back with lots of copycat recipes that are better than the original! Recipes like Chocolate Heath Cake cookies, Cookies and Cream Milkshake cookies and Salted Caramel Cheesecake cookies!
But you guys, when I call this an ULTIMATE peanut butter cookie, I am not kidding! This is peanut butter, on top of peanut butter, stuffed with more peanut butter! Make sure to keep the cold milk close by because this ooey gooey peanut butter cookie is not for the faint of heart! It is a peanut butter lovers dream and I know you will love it as much as I do.
Ingredients In Ultimate Peanut Butter Cookies
- Softened Butter- It can be salted or unsalted, but make sure it is softened. You want to use room temperature butter so that it can cream together with the sugars.
- Granulated Sugar
- Brown Sugar- Using a combination of sugars will keep you cookie nice and soft, plus it gives you the perfect chewy texture that you want in a cookie!
- Eggs
- Vanilla
- Creamy Peanut Butter- The recipe calls for a cup and a half, but that is divided. You will use 1 cup in the cookies and save 1/2 cup for the gooey center.
- Flour- All purpose flour will do the trick.
- Salt
- Baking Powder
How To Make Ultimate Peanut Butter Cookies
We will start with a preheating an oven to 350 degrees.
In a bowl or in a stand mixer, cream together the butter and brown sugar and 1 cup of the granulated sugar until it is light and fluffy. Scrape the sides of the bowl and add the eggs, vanilla and 1 cup of peanut butter and mix again until well combined.
Add in your dry ingredients and mix again until it just comes together. Once the flour is added you want to be careful not to overmix the dough or you will activate the gluten and your texture will get more bready rather than the chewy, cookie texture that you want.
Scoop the dough out and portion it into equal size balls by using a 1/2 cup measuring cup. Scoop just shy of 1/2 cup of dough. The dough should make 10 huge cookies.
Roll the cookie dough into a ball. Using your thumb push a pocket into the middle of the dough ball.
Spoon a 1/2 tablespoon portion of peanut butter into the pocket and close up the cookie around the peanut butter. Flatten the cookie slightly with your hands so that it kind of looks like a hockey puck, and repeat with the remaining dough balls.
Pour the last 1/2 cup sugar into a bowl and press each of the dough balls into the sugar coating them evenly.
Bake at 350 degrees for 17-20 minutes.
Once you have removed the cookies from the oven, let them cool on the pan for an additional 15 minutes.
After they have cooled for 15 minutes place the remaining peanut butter (about 1/4 cup) into a zip top bag. Warm the peanut butter up by massaging the peanut butter in the bag.
Snip the corner off of the bag and drizzle the peanut butter onto the cookies in a circular motion.
Repeat with all the cookies and then serve warm.
How to Store Crumbl Cookies
The best rule of thumb is that if it is served chilled, it needs to be stored in the fridge. If it is served warm, most of the time it is okay to be stored at room temperature. Although, I find that the cookies stay fresh for longer when stored in the fridge so I generally store all of my Crumbl Copycat cookies in the fridge.
These Peanut Butter Cookies will stay fresh at room temperature for a few days, for up to a week in the fridge or for 2 months in the freezer.
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More Peanut Butter Recipes To Try!
- Crumbl Chocolate Peanut Butter Chip Cookies
- Chocolate Peanut Butter Chex Bars
- Peanut Butter Pie
- Peanut Butter Cups
- Sugar Cookie Recipe
- Cosmic Brownie Cookies
- Cadbury Egg Cookie
More Recipes You Will Love
Crumbl Copycat Ultimate Peanut Butter
Ingredients
- 1 cup (222g) salted butter, softened
- 1 1/2 cups (345g) granulated sugar, divided
- 3/4 cup (185g) brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups (369g) creamy peanut butter, divided
- 3 1/4 cups (494g) all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer, cream together the butter, 1 cup granulated sugar and brown sugar.1 cup (222g) salted butter, 1 1/2 cups (345g) granulated sugar, 3/4 cup (185g) brown sugar
- Scrape the sides of the bowl and add in the eggs, vanilla and 1 cup of the peanut butter. Mix until well combined.
- Add the flour, salt, and baking powder to the bowl and mix until combined.3 1/4 cups (494g) all-purpose flour, 1 tsp baking powder, 3/4 tsp salt
- Scoop the dough out using a 1/2 cup measuring cup to divide the dough evenly into 10 cookies.
- Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
- Measure out the remaining 1/2 cup of peanut butter.1 1/2 cups (369g) creamy peanut butter
- Spoon approx 1/2 tbsp of creamy peanut butter into each pocket and then close the cookie dough around the peanut butter.
- Slightly flatten the cookie so the cookie looks like a hockey puck. Repeat with remaining cookie dough.
- Add the remaining 1/2 cup of sugar to a bowl, roll and press the sugar onto the outside of each of the cookies.1 1/2 cups (345g) granulated sugar
- Bake at 350°F (180°C) for 17-20 minutes.
- Allow the cookies to cool on the pan for 15 minutes.
- Once they have cooled for 15 minutes, add the rest of the creamy peanut butter (about 1/4 cup) into a zip top bag. Warm the peanut butter in your hand by massaging it a bit.
- Snip the corner of the baggie and drizzle the warm peanut butter cookies in a circular looping motion. Repeat with all of the cookies. Serve warm.
These can out so delicious. I stuff a few with jelly and the others with a peanut butter cup. I used 1/4 cup scoops of dough and got 18 Giant cookies. Thank you can’t wait to try more recipes.
I followed the directions exactly and it turned out perfect
Turned out fantastic! They were a hit. Will def be making them again
Just popped my first attempt in the oven. A couple other things I may try next time if I do them again. I used a 2oz scoop to measure the dough. I would definitely do 1vscoope and flatten them add peanut butter. Then top with another scoop of flattened dough. I may also try to freeze the portions of peanut butter on wax paper so it doesn’t have a chance of squeezing out.
Thanks for sharing these tips, Brad!
I’ve never had what this copycats—- but they were perfectly delish!!!
Creamy, rich, and decadent!
This is the best peanut butter cookie I’ve ever made. They are a lot of work but worth it it. I think if the peanut butter for stuffing was cold it would be easier to handle. I also needed more peanut butter for the top. Will definitely make again!
Best peanut butter cookie Ever!
I just made these and they are amazing. I did make mine smaller. I used my large cookie scoop which made 2 dozen cookies. I baked them for 15 min.
So good! My daughter was craving pb cookies & I chose to make these. It was a solid choice! 🫶